The Determination of the Amount of Vanillin in Commercially Available Products

dc.contributor.author	Nguyen, Xuan-An T.
dc.date.accessioned	2009-06-24T16:23:25Z
dc.date.available	2009-06-24T16:23:25Z
dc.date.issued	2009-06-24T16:23:25Z
dc.identifier.uri	http://hdl.handle.net/2092/965
dc.description	Advisor: John N. Gitua	en_US
dc.description.abstract	The purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the taste of the commercially available products. Extraction of vanillin from such products obtained from the local restaurants was achieved by using a combination of organic solvents and the amounts of vanillin determined using the gas chromatographic (GC) technique. We anticipate that this study may be able to inform the consumer (us) whether the taste we enjoy from our favorite vanillin containing products is due to the amount of vanillin present or not.	en_US
dc.description.sponsorship	Drake University, College of Arts and Sciences, Department of Chemistry	en_US
dc.language.iso	en_US	en_US
dc.relation.ispartofseries	DUCURS 2009;31
dc.subject	Vanillin	en_US
dc.subject	Gas chromatography	en_US
dc.subject	Consumer goods	en_US
dc.title	The Determination of the Amount of Vanillin in Commercially Available Products	en_US
dc.type	Presentation	en_US

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DUCURS [190]
Poster sessions and presentation from the Drake University Conference on Undergraduate Research in the Sciences held each April at Olmsted Center on the Drake campus.